Ingredients for Vada pav recipe:
For Vada:
- 4 large potatoes, boiled and mashed- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin
- 2-3 green chilies, finely chopped
- 1 inch ginger, grated
- 4-5 curry leaves, finely chopped
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- salt to taste
- fresh coriander leaves, finely chopped
For Batter:
- 1 cup gram flour- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chili powder
- salt to taste
- Water for slurry (as needed).
For Pav:
- 8 pav buns- 1/4 cup tamarind chutney
- 1/4 cup green chutney
- 1/2 cup dry garlic chutney (optional)
- oil for frying
Vada pav recipe step by step
Step 1:
Heat oil in a pan on medium heat. Add mustard seeds and cumin seeds to it and let them crackle. Then add green chillies, grated ginger and curry leaves, fry for a minute to extract the flavour.
Step 2:
Add turmeric powder, red chili powder and salt to the pan, mix well and fry for a minute.
Step 3:
Add the mashed potatoes to the pan and mix well with the spice mixture. Cook for 2-3 minutes, so that the flavors meld well. Finally, add freshly chopped coriander leaves and mix well. Take the mixture off the heat and let it cool.
Step 4:
Combine gram flour, turmeric powder, red chilli powder and salt in a bowl, add water gradually and whisk till smooth. Take care that lumps do not form in the solution.
Step 5:
Now take a little of the potato mixture and shape it into a small round ball or patty.
Step 6:
Heat oil in a deep pan or kadhai on medium heat. Now dip the potato ball in the gram flour batter, and gently drop it in the hot oil. Fry the vadas till they turn golden brown and crisp, and then take them out.
Step 7:
Now, cut the pav buns slightly from the centre. Apply some tamarind chutney and green chutney on the inner sides of the buns.
Step 8:
Place a vada in the center of the pav buns and flatten it by pressing gently. If using garlic chutney, apply it on the vada.
Step 9:
Vada Pav is ready. Now serve it hot with chutney.
The traditional vada pav recipe typically consists of a spicy potato fritter (vada) sandwiched between a soft bun (pav) and served with various chutneys and fried green chilies.
Heat oil in a pan on medium heat. Add mustard seeds and cumin seeds to it and let them crackle. Then add green chillies, grated ginger and curry leaves, fry for a minute to extract the flavour.
Step 2:
Add turmeric powder, red chili powder and salt to the pan, mix well and fry for a minute.
Step 3:
Add the mashed potatoes to the pan and mix well with the spice mixture. Cook for 2-3 minutes, so that the flavors meld well. Finally, add freshly chopped coriander leaves and mix well. Take the mixture off the heat and let it cool.
Step 4:
Combine gram flour, turmeric powder, red chilli powder and salt in a bowl, add water gradually and whisk till smooth. Take care that lumps do not form in the solution.
Step 5:
Now take a little of the potato mixture and shape it into a small round ball or patty.
Step 6:
Heat oil in a deep pan or kadhai on medium heat. Now dip the potato ball in the gram flour batter, and gently drop it in the hot oil. Fry the vadas till they turn golden brown and crisp, and then take them out.
Step 7:
Now, cut the pav buns slightly from the centre. Apply some tamarind chutney and green chutney on the inner sides of the buns.
Step 8:
Place a vada in the center of the pav buns and flatten it by pressing gently. If using garlic chutney, apply it on the vada.
Step 9:
Vada Pav is ready. Now serve it hot with chutney.
Conclusion:
- To make crispy vada, a pinch of baking soda can be added to the batter.
- To make vada pav quickly, you can keep the chutney ready in advance.
- If you like spicy then you can increase or decrease the amount of garlic chutney according to your taste.
FAQ
1. What is the traditional vada pav recipe?The traditional vada pav recipe typically consists of a spicy potato fritter (vada) sandwiched between a soft bun (pav) and served with various chutneys and fried green chilies.
2. How do I make the vada filling for vada pav?
To make the vada filling, boil and mash potatoes. In a pan, heat oil, add mustard seeds, cumin seeds, chopped green chilies, ginger, and curry leaves. Then, add turmeric powder, red chili powder, and salt. Mix in the mashed potatoes and sauté until well combined.
To make the vada filling, boil and mash potatoes. In a pan, heat oil, add mustard seeds, cumin seeds, chopped green chilies, ginger, and curry leaves. Then, add turmeric powder, red chili powder, and salt. Mix in the mashed potatoes and sauté until well combined.
3. What kind of spices and seasonings are used in vada pav?
The spices and seasonings commonly used in vada pav include mustard seeds, cumin seeds, turmeric powder, red chili powder, green chilies, ginger, and curry leaves. Salt is also added for taste.
The spices and seasonings commonly used in vada pav include mustard seeds, cumin seeds, turmeric powder, red chili powder, green chilies, ginger, and curry leaves. Salt is also added for taste.
4. Can I make vada pav without deep frying the vada?
While deep frying the vada is the traditional method, you can also make a healthier version by baking or air frying the vada instead. However, deep frying gives the vada a crispier texture.
While deep frying the vada is the traditional method, you can also make a healthier version by baking or air frying the vada instead. However, deep frying gives the vada a crispier texture.
5. What are some popular variations of the vada pav recipe?
Some popular variations of the vada pav recipe include Cheese Vada Pav (with a cheese-filled vada), Schezwan Vada Pav (with a spicy Schezwan sauce), and Masala Vada Pav (with a spiced lentil fritter).
Some popular variations of the vada pav recipe include Cheese Vada Pav (with a cheese-filled vada), Schezwan Vada Pav (with a spicy Schezwan sauce), and Masala Vada Pav (with a spiced lentil fritter).
6. Are there any vegetarian alternatives to the traditional vada pav recipe?
Yes, there are vegetarian alternatives to the traditional vada pav recipe. You can substitute the potato filling with alternatives like mixed vegetables, paneer (cottage cheese), or tofu to create a vegetarian version.
Yes, there are vegetarian alternatives to the traditional vada pav recipe. You can substitute the potato filling with alternatives like mixed vegetables, paneer (cottage cheese), or tofu to create a vegetarian version.
7. How do I make the pav or bread used in vada pav from scratch?
To make the pav or bread used in vada pav from scratch, you will need flour, yeast, salt, sugar, and water. Knead the dough, let it rise, shape it into small buns, and bake them until golden brown.
8. Can I make vada pav with gluten-free ingredients?
Yes, you can make vada pav with gluten-free ingredients. Instead of using regular wheat flour, you can use a gluten-free flour blend or alternative flours like rice flour, chickpea flour (besan), or millet flour to make the vada and pav.
Yes, you can make vada pav with gluten-free ingredients. Instead of using regular wheat flour, you can use a gluten-free flour blend or alternative flours like rice flour, chickpea flour (besan), or millet flour to make the vada and pav.
9. What are some common accompaniments or chutneys served with vada pav?
Common accompaniments or chutneys served with vada pav include green chutney (made with coriander leaves, mint leaves, green chilies, and spices), tamarind chutney (made with tamarind pulp, jaggery, and spices), and garlic chutney (made with roasted garlic, red chilies, and spices).
Common accompaniments or chutneys served with vada pav include green chutney (made with coriander leaves, mint leaves, green chilies, and spices), tamarind chutney (made with tamarind pulp, jaggery, and spices), and garlic chutney (made with roasted garlic, red chilies, and spices).
10. Are there any tips or tricks to make the perfect vada pav at home?
To make the perfect vada pav at home, ensure that the vada mixture is well-seasoned and spiced. Deep fry the vada until golden brown and crispy. Use fresh and soft pav buns. Serve with a generous amount of chutneys and fried green chilies for added flavor.
To make the perfect vada pav at home, ensure that the vada mixture is well-seasoned and spiced. Deep fry the vada until golden brown and crispy. Use fresh and soft pav buns. Serve with a generous amount of chutneys and fried green chilies for added flavor.
0 Comments